Markjoel's BBQ

Cleaning issues noted in the kitchen, grease was covered in the ventilation hood and the oven., - Ensure the indicated areas are cleaned and sanitized.

Operator disconnects the grease interceptor from the sink, with grease being manually scooped by containers into garbage bins and then transferred it to grease bin outside the facility. Operator clean and sanitize bins and floor around the dishwashing sink., - Ensure to empty the grease interceptor after business hours. Clean the floor with hot soapy water and sanitize with 100ppm chlorine solution. Provide a written interceptor cleaning plan which will include but not limited to detailed process of emptying the interceptor, floors/container cleaning process, hand washing, use of gloves and what time you clean the interceptor. For detail cleaning procedures, refer to city of Calgary guidelines on grease interceptor cleaning and maintenance."

**Ongoing concern** The cupboard under the hand washing sink is broken., , REQUIREMENT: Ensure to repair or replace the whole vanity so that it is in good working condition, smooth, impervious to moisture and easy to clean.

1) Multiple areas of the back kitchen floor tile were damaged or cracked., , REQUIREMENT: Remove and replace all cracked and damaged floor tiles., , 2) Two sections of fluorescent lighting in the back kitchen were not operational., , REQUIREMENT: Repair the broken sections of fluorescent lighting in the back kitchen, , 3) The bathroom light fixture was altered in a way that appeared to be unsafe. Electrical wires were exposed due to friction from the door opening and closing, stripping the casing., , REQUIREMENT: Install a bathroom light in accordance with applicable building codes. Obtain necessary permits from the City of Calgary for electrical work. , , 4) Fire damage was noted along the wall beside the range hood., , REQUIREMENT: Assess the kitchen to determine the extent of fire-related damage. Repair or replace all surfaces/finishes affected by fire or smoke in the back kitchen with new materials., , 5) The walls and ceiling of the facility were of a colour that did not facilitate keeping the kitchen clean. The walls and ceiling tile appeared yellowed/discoloured from grease., , REQUIREMENT: If after cleaning/degreasing, the surfaces are of a colour that does not facilitate keeping the kitchen clean, replace or refinish the surface of the walls and ceiling to a light colour that will facilitate cleanliness., , 6) The finish of the interior floor/wall joints of the walk-in cooler were bubbled, cracked and , rusted., , REQUIREMENT: Remediate all bubbled, cracked and rusted floor/wall joint in the walk-in cooler.

1. The floor wall joints in the kitchen and walkin cooler missing baseboards/seal., Install missing boards and seal the joints so that it is smooth, impervious to moisture and easily cleanable., 2. Main entry door to the kitchen was broken with ply peeling off and wobbly., Repair or replace the door., 3. The newly installed floor tiles missing grout. , Apply the grout to the floor tiles so the floor is smooth, impervious to moisture and easily cleanable., 4. Hand washing sink in washroom was in disrepair., Repair the hand washing sink in washroom., 5. The carcass hanging rails in walkin cooler appeared rusty., Refinish the rusty railing so that rust chips should not be falling on the food in walikin cooler., ,

The wooden cutting table used to cut the meat were worn out and have deep groves, which results in improper cleaning and sanitization and further lead to food contamination., - Replace worn meat cutting table.,

1) Wire shelving racks in the main kitchen and cooler had visible debris., , REQUIREMENT: Clean and sanitize all wire racks in the walk-in cooler and the back kitchen. Ensure , all shelving units are cleaned on a routine basis., , 2) Walls in proximity to the cooking line were greasy., , REQUIREMENT: Clean/degrease the floor, walls, and ceiling., , 3) Fire suppression foam was not fully cleaned off the floor., , REQUIREMENT: Properly clean and sanitize all surfaces affected by fire suppression material. , , 4) Blood from pig carcasses was dripping directly onto the walk-in cooler floor; the floor was , filthy., , REQUIREMENT: Ensure blood from hanging meat carcasses is dripping directly into a washable , container. Clean and sanitize containers at a regular frequency. , , 5) There was heavy grease buildup in the area where dirty metal skewers were stored., , REQUIREMENT: Clean/degrease the floor, walls, and ceiling., , 6) A sufficient cleaning schedule was not available; the frequency of cleaning was not sufficient in maintaining the food establishment in a clean and sanitary condition., , REQUIREMENT: Prepare and maintain a detailed cleaning schedule which will facilitate timely cleanliness of the food establishment. The sanitation schedule must include a list of equipment/surfaces and the corresponding cleaning and sanitizing agents used within the food establishment. Provide the written cleaning schedule to an Alberta Health Services, Executive Officer for review.

**Ongoing concern** The cupboard under the hand washing sink is broken., , REQUIREMENT: Ensure to repair or replace the whole vanity so that it is in good working condition, smooth, impervious to moisture and easy to clean.

1) Multiple areas of the back kitchen floor tile were damaged or cracked., , REQUIREMENT: Remove and replace all cracked and damaged floor tiles., , 2) Two sections of fluorescent lighting in the back kitchen were not operational., , REQUIREMENT: Repair the broken sections of fluorescent lighting in the back kitchen, , 3) The bathroom light fixture was altered in a way that appeared to be unsafe. Electrical wires were exposed due to friction from the door opening and closing, stripping the casing., , REQUIREMENT: Install a bathroom light in accordance with applicable building codes. Obtain necessary permits from the City of Calgary for electrical work. , , 4) Fire damage was noted along the wall beside the range hood., , REQUIREMENT: Assess the kitchen to determine the extent of fire-related damage. Repair or replace all surfaces/finishes affected by fire or smoke in the back kitchen with new materials., , 5) The walls and ceiling of the facility were of a colour that did not facilitate keeping the kitchen clean. The walls and ceiling tile appeared yellowed/discoloured from grease., , REQUIREMENT: If after cleaning/degreasing, the surfaces are of a colour that does not facilitate keeping the kitchen clean, replace or refinish the surface of the walls and ceiling to a light colour that will facilitate cleanliness., , 6) The finish of the interior floor/wall joints of the walk-in cooler were bubbled, cracked and , rusted., , REQUIREMENT: Remediate all bubbled, cracked and rusted floor/wall joint in the walk-in cooler.

1. The floor wall joints in the kitchen and walkin cooler missing baseboards/seal., Install missing boards and seal the joints so that it is smooth, impervious to moisture and easily cleanable., 2. Main entry door to the kitchen was broken with ply peeling off and wobbly., Repair or replace the door., 3. The newly installed floor tiles missing grout. , Apply the grout to the floor tiles so the floor is smooth, impervious to moisture and easily cleanable., 4. Hand washing sink in washroom was in disrepair., Repair the hand washing sink in washroom., 5. The carcass hanging rails in walkin cooler appeared rusty., Refinish the rusty railing so that rust chips should not be falling on the food in walikin cooler., ,

The wooden cutting table used to cut the meat were worn out and have deep groves, which results in improper cleaning and sanitization and further lead to food contamination., - Replace worn meat cutting table.,

1) Wire shelving racks in the main kitchen and cooler had visible debris., , REQUIREMENT: Clean and sanitize all wire racks in the walk-in cooler and the back kitchen. Ensure , all shelving units are cleaned on a routine basis., , 2) Walls in proximity to the cooking line were greasy., , REQUIREMENT: Clean/degrease the floor, walls, and ceiling., , 3) Fire suppression foam was not fully cleaned off the floor., , REQUIREMENT: Properly clean and sanitize all surfaces affected by fire suppression material. , , 4) Blood from pig carcasses was dripping directly onto the walk-in cooler floor; the floor was , filthy., , REQUIREMENT: Ensure blood from hanging meat carcasses is dripping directly into a washable , container. Clean and sanitize containers at a regular frequency. , , 5) There was heavy grease buildup in the area where dirty metal skewers were stored., , REQUIREMENT: Clean/degrease the floor, walls, and ceiling., , 6) A sufficient cleaning schedule was not available; the frequency of cleaning was not sufficient in maintaining the food establishment in a clean and sanitary condition., , REQUIREMENT: Prepare and maintain a detailed cleaning schedule which will facilitate timely cleanliness of the food establishment. The sanitation schedule must include a list of equipment/surfaces and the corresponding cleaning and sanitizing agents used within the food establishment. Provide the written cleaning schedule to an Alberta Health Services, Executive Officer for review.

The operator agreed that the meat delivered by the supplier was stored on delivery van's floor., It is restaurant owner's responsibility to only accept perishable food at proper temperature (4C or below). , The operator agreed that in future he will be make sure that the food is delivered at proper temperature and meat/food is packaged and stored properly. A food delivery receiving record will be maintained.

1) There was an accumulation of dirt and debris on the interior and exterior surfaces of large 55-gallon containers in the walk-in cooler used to store raw meat., , REQUIREMENT: Do not leave dirty, empty food containers in the walk-in cooler. Wash, rinse, and sanitize all containers before inserting new food product. Any container that does not fit in the wash basins or dishwasher for cleaning and sanitizing must have a written clean-in-place method. Provide the written procedure(s) to an Alberta Health Services, Executive Officer for review. , , 2) Cooked foods in the walk-in cooler were stored in cardboard boxes., , REQUIREMENT: Ensure all foods are stored in food grade containers., , 3) Hanging pig carcasses were stored in very close proximity to other meat containers in the walk-in cooler., , REQUIREMENT: Stored food must have effective food-grade covers. Consider covering meat carcasses in a food-grade material. ,

**Ongoing concern** The cupboard under the hand washing sink is broken., , REQUIREMENT: Ensure to repair or replace the whole vanity so that it is in good working condition, smooth, impervious to moisture and easy to clean.

1) Multiple areas of the back kitchen floor tile were damaged or cracked., , REQUIREMENT: Remove and replace all cracked and damaged floor tiles., , 2) Two sections of fluorescent lighting in the back kitchen were not operational., , REQUIREMENT: Repair the broken sections of fluorescent lighting in the back kitchen, , 3) The bathroom light fixture was altered in a way that appeared to be unsafe. Electrical wires were exposed due to friction from the door opening and closing, stripping the casing., , REQUIREMENT: Install a bathroom light in accordance with applicable building codes. Obtain necessary permits from the City of Calgary for electrical work. , , 4) Fire damage was noted along the wall beside the range hood., , REQUIREMENT: Assess the kitchen to determine the extent of fire-related damage. Repair or replace all surfaces/finishes affected by fire or smoke in the back kitchen with new materials., , 5) The walls and ceiling of the facility were of a colour that did not facilitate keeping the kitchen clean. The walls and ceiling tile appeared yellowed/discoloured from grease., , REQUIREMENT: If after cleaning/degreasing, the surfaces are of a colour that does not facilitate keeping the kitchen clean, replace or refinish the surface of the walls and ceiling to a light colour that will facilitate cleanliness., , 6) The finish of the interior floor/wall joints of the walk-in cooler were bubbled, cracked and , rusted., , REQUIREMENT: Remediate all bubbled, cracked and rusted floor/wall joint in the walk-in cooler.

1) Metal roasting skewers used for cooking were not cleaned and sanitized after use., , REQUIREMENT: Clean/degrease, rinse, and sanitize the metal skewers after each use., , 2) Fire suppression foam was not fully cleaned off the floor and the walls of the roasters., , REQUIREMENT: Properly clean and sanitize all surfaces affected by fire suppression material.

1) Wire shelving racks in the main kitchen and cooler had visible debris., , REQUIREMENT: Clean and sanitize all wire racks in the walk-in cooler and the back kitchen. Ensure , all shelving units are cleaned on a routine basis., , 2) Walls in proximity to the cooking line were greasy., , REQUIREMENT: Clean/degrease the floor, walls, and ceiling., , 3) Fire suppression foam was not fully cleaned off the floor., , REQUIREMENT: Properly clean and sanitize all surfaces affected by fire suppression material. , , 4) Blood from pig carcasses was dripping directly onto the walk-in cooler floor; the floor was , filthy., , REQUIREMENT: Ensure blood from hanging meat carcasses is dripping directly into a washable , container. Clean and sanitize containers at a regular frequency. , , 5) There was heavy grease buildup in the area where dirty metal skewers were stored., , REQUIREMENT: Clean/degrease the floor, walls, and ceiling., , 6) A sufficient cleaning schedule was not available; the frequency of cleaning was not sufficient in maintaining the food establishment in a clean and sanitary condition., , REQUIREMENT: Prepare and maintain a detailed cleaning schedule which will facilitate timely cleanliness of the food establishment. The sanitation schedule must include a list of equipment/surfaces and the corresponding cleaning and sanitizing agents used within the food establishment. Provide the written cleaning schedule to an Alberta Health Services, Executive Officer for review.

The operator agreed that the meat delivered by the supplier was stored on delivery van's floor., It is restaurant owner's responsibility to only accept perishable food at proper temperature (4C or below). , The operator agreed that in future he will be make sure that the food is delivered at proper temperature and meat/food is packaged and stored properly. A food delivery receiving record will be maintained.